3 small eggplants
Lime for scrubbing
1 cup of peeled and seeded tomatoes, diced
1 1/2 tablespoons of olive oil
3 medium onions, peeled and diced
1/3 cup of grated Parmesan cheese
Salt and black pepper to taste
3 small eggplants
Lime for scrubbing
1 cup of peeled and seeded tomatoes, diced
1 1/2 tablespoons of olive oil
3 medium onions, peeled and diced
1/3 cup of grated Parmesan cheese
Salt and black pepper to taste
Cut the eggplants in half lengthwise
Scrub the surface gently with lime and cook them in water with salt until they're tender
Drain and remove the pulp from the eggplant, leaving enough around the skin for it to retain its shape and stay intact
Mash the eggplant pulp with the tomato
In a pan, heat the olive oil, add the onion and fry over low heat for 15 minutes
Add the pulp mixture with the tomatoes, mix well, and season with salt and pepper
Stuff the eggplant shells with the filling, sprinkle with cheese, and bake in a hot oven until the cheese is melted and the eggplants are warm
Yield: 6 servings of 116.8 calories each.
